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Five vegetarian meals to help you reduce your environmental impact

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April 20, 2022

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Five vegetarian recipes to help reduce your environmental impact this #EarthDay

With #EarthDaycoming up this Friday 22nd April, many people will be thinking about how they can make small changes to reduce their environmental impact. It’s no secret that the production of meat is a large contributor to global emissions, with global livestock creating 7.1 gigatons of Co2 per year, according to the Food and Agriculture Organisation of the United Nations. Cattle alone accounts for around 65% of all livestock emissions. But it’s not just meat itself, animal by-products such as dairy can also have detrimental effects. The BBC recently published a handy chart, highlighting the differences between dairy and alternative milk.  

The increasing awareness around the environmental impact of the animal industry is considered a major driving force behind the rising numbers of vegetarians and vegans. Finder estimates 7.2 million Brits follow a meat free diet, with 1.6 million of those identifying as vegan. At Rawlingson Lane, we’re proud to work with a number of clients that offer plant-based products which have been extremely well received by the market; but when it comes to cooking plant-based options at home, it can be difficult not to always turn to tofu (as I know too well!)… It is for this reason that we asked around the office for some delicious plant-based recipes to try this #EarthDay and beyond…

 

Ellen: Fit Green Mind’s Tofu Katsu Udon  

Bonus; this recipe is also vegan! The creator, @fitgreenmindhas a whole Instagram channel dedicated to delicious vegan meals – check it out!



Ingredients:

·        1x Onion

·        2x Garlic cloves

·        1x Thumb-size piece of ginger

·        1x Carrot

·        1x Bell pepper

·        4 Tbsp (50g) flour

·        1 ½ Tbsp Curry powder

·        4 Cups (750ml) veg stock

·        1 Tbsp Soy Sauce

·        1 Tbsp Ketchup

·        1 Tbsp Agave or Maple syrup

·        Salt + Pepper

·        200g Udon noodles

·        200g Firm tofu

·        4 Tbsp Cornflour or starch

·        Paprika to taste

·        5 Tbsp Plant milk

·        ½ Cup (50g) Panko breadcrumbs

 

Method:

1.      Finely dice the onion, garlic, ginger, carrot, and pepper, and fry in oil or butter until soft.

2.      Add flour and curry powder.

3.        Add stock, soy sauce, ketchup, and agave or maple syrup, and salt to taste. Then simmer until thickened.

4.      Add pre-cooked udon noodles to the sauce.  

5.      Meanwhile, prepare the tofu – After pressing to drain moisture, cut into fillets.

6.      Mix the cornflour, salt, pepper, and paprika in a bowl. Pour the milk into a separate bowl.

7.      Dip the tofu in the flour mix, then plant milk, then flour mix, then plant milk, then breadcrumbs.

8.      Fry until crispy. Combine with the sauce and noodles, and enjoy!

 

Bea: Halloumi and Mushroom Burger

Bea swears by this super easy and mouth-watering meal!

Ingredients:

·        Halloumi

·        Portobello Mushrooms

·        Ciabatta Roll

·        Rocket

·        Mayonnaise

·        Sweet Chilli Sauce

 

Method:

1.      Roast the portobello mushrooms in the oven for around 15 minutes until tender.

2.      Meanwhile, fry halloumi slices until golden brown – around 5 minutes.

3.      Just before the mushrooms are ready, add the ciabatta roll to the oven to warm.

4.      Drizzle mayonnaise and sweet chilli sauce on the ciabatta, then arrange the mushroom and halloumi. Top with rocket salad and enjoy!  

 

 

 

Gail: Cheese and Parsnip Roulade with Sage and Onion Stuffing

Gail has made this celebration dish for her vegetarian daughter for the past ten years, and says it’s a great centrepiece for any time of year. In winter serve with roast vegetables, and in summer serve with a side salad!

Ingredients:

For the Roulade:

·        110g Sage Derby cheese

·        40g Butter

·        25g Plain flour

·        275ml Cold milk

·        3 Large eggs, separated

·        40g Toasted hazelnuts

·        1 Tbsp Parmesan

·        Salt + Pepper

For the Stuffing:

·        1 Tsp Fresh sage

·        225g Onions, chopped

·        40g Butter

·        1 Tbsp Fresh parsley

·        75g White breadcrumbs

·        Salt + Pepper

For the Filling:

·        350g Parsnips

·        25g Butter

·        2 Tbsp Double cream

·        Nutmeg to taste

·        Salt + Pepper

 

Method:

1.      Make the stuffing by melting the butter in a saucepan and cooking onions until transparent.

2.      Add herbs, seasoning, and breadcrumbs. Once combined spread the mixture evenly over a lined tin.

3.      Make the roulade by whisking butter, flour, and milk in a saucepan until thickened.

4.      Add salt and pepper, then lightly simmer for 3minutes.

5.      Remove from heat and add egg yolks, whisking them in. Then add the cheese.

6.      In a bowl, whisk the egg white until they form soft peaks.

7.      Gently fold one spoonful of egg white mixture into the cheese mixture to loosen it, then spoon this into the rest of the egg white, a little bit at a time.

8.      Spread the mixture evenly in the tin, over the stuffing mixture.

9.      Bake for 20-25 minutes at 200C until springy and firm in the centre.

10.    Meanwhile, cook the carrots for 10-15 minutes until tender, then cream together with butter, cream, and seasoning.

11.  Next, lay a sheet of greaseproof paper (slightly longer than the roulade), and sprinkle the hazelnuts over it.

12.  Turn the roulade on the hazelnuts and peel off the base paper. Spread creamed parsnip evenly on the sage and onion stuffing.

13.  Roll the roulade along the long side, using the greaseproof paper. Transfer to a plate and serve with a dusting of parmesan, enjoy!

 

 

Summer: Giant Couscous with Red Pesto, Tender Stem Broccoli and Halloumi

Thanks to the giant couscous, this dish is both light and very filling.

Ingredients:

·        250g Halloumi

·        90g Red Pesto

·        150g Giant Couscous

·        200g tender stem broccoli

·        1tsp garlic granules

·        Soy sauce to taste

·        Salt and pepper to taste

 

Method:

1.      Start by slicing your halloumi into thick slices and chopping the ends of your broccoli off.

2.      Next, get the giant couscous in a pan of cold water, season with salt and bring to the boil. Once boiling bring to a simmer and set a timer for 8-10 mins.

3.        Get a frying pan, lightly oil and get it nice and hot. Add your halloumi slices and broccoli and slightly turn down the heat. When the halloumi is brown on both sides, remove and place in tin foil to keep warm.

4.      Keep the broccoli in the pan, add a splash of water, your garlic granules and a splash of soy sauce. Make sure it is evenly coated and then take it off of the heat.

5.      Once your couscous is cooked, drain any excess water and stir through the red pesto.

6.      Place the couscous on your plate, top with the halloumi and broccoli and tuck in!

 

Kate: Caprese Pesto Orzo Bake

This hearty dish can be prepared in one dish, so there’s less washing up to worry about.

Ingredients:

·        300g Cherry tomatoes

·        3 Tbsp extra virgin olive oil

·        4x Cloves of garlic

·        1x Shallot

·        8g fresh basil

·        Chili flakes to taste

·        Salt and pepper to taste

·        450g Dry Orzo pasta

·        1 Jar (8oz) Basil pesto

·        2 Tbsp sliced pepperoncini

·        170g Cups mozzarella  

 

 Method:

1. Preheat the oven to 400° F.

2. In a large baking dish, combine the tomatoes, olive oil, garlic, shallots, basil, chili flakes, salt, and pepper. Roast 10 minutes.

3. Remove from oven. Add the orzo, pesto, and pepperoncini. Pour over 2 1/2 cups of water and stir to combine.

4. Return the dish to the oven and bake for 12-15 minutes, until most of the water has cooked into the pasta, but not all of it.

5. Stir the pasta around, then sprinkle over the cheese. Bake another 10 minutes, until the cheese has melted and the sauce bubbling.

6. If there's a lot of oil from the pesto on top, drain off the excess. Top with fresh basil, and enjoy!

 

 

We hope some of these recipes will get you inspired. Even if you don’t change your whole diet, adding vegetarian and vegan recipes to your meal rotation can help reduce your environmental impact significantly. We don’t need a handful of people practicing environmentalism perfectly, we need everyone trying, imperfectly.  

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